If you’re craving a refreshing, fruity dessert that’s light, creamy, and perfect for summer—or any time you want a cooling treat—these Frozen Strawberry Mango Cream Bars are the answer. Made with luscious strawberries, sweet mango, whipped cream, and a hint of sugar, this dessert offers a naturally sweet and tangy flavor profile with a rich and silky texture. With minimal ingredients and no baking required, it’s a simple frozen treat that looks beautiful and tastes even better. Whether you’re hosting a summer party or just need something delicious to cool down, these bars are sure to impress.
Cooking Time
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Preparation Time: 15 minutes
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Freezing Time: 4–6 hours (or until fully frozen)
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Total Time: Approximately 6 hours 15 minutes
Ingredients
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150 g fresh strawberries
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150 g canned mango (drained weight)
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200 ml heavy cream (33% fat)
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2 tablespoons icing sugar
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Optional: melted chocolate for topping
Step-by-Step Cooking Directions
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Prepare the fruit:
Wash and hull the strawberries. Cut them into smaller pieces if needed. Drain the canned mango and chop it into chunks. -
Blend the fruit:
In a blender, puree the strawberries until smooth. Set aside. Do the same with the mango in a separate bowl. You can also add a little of the mango syrup if you want a slightly sweeter result. -
Whip the cream:
In a chilled mixing bowl, whip the cold heavy cream with the icing sugar until it forms soft peaks. This should take about 2–3 minutes using an electric mixer on medium-high speed. -
Combine with fruit:
Divide the whipped cream in half. Fold one half into the strawberry puree and the other half into the mango puree. Use gentle, folding motions to keep the mixture light and airy. -
Layer into molds or a dish:
Use silicone molds or a parchment-lined baking dish. Spoon or pipe the mango cream and strawberry cream in alternating layers or side-by-side swirls for a colorful, marbled effect. You can also use piping bags for neater layering. -
Freeze:
Place the filled molds or dish into the freezer. Freeze for at least 4 hours or until completely solid. Overnight freezing is ideal for the best texture. -
Optional chocolate topping:
Once frozen, you can drizzle or dip the bars in melted chocolate for an extra layer of indulgence. Return to the freezer briefly to let the chocolate harden. -
Serve:
Remove from molds or cut into bars if using a pan. Let them sit at room temperature for 2–3 minutes before serving to slightly soften.
Nutritional Information (Per bar, based on 6 servings)
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Calories: ~180 kcal
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Protein: 1.5 g
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Carbohydrates: 14 g
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Sugars: ~12 g (naturally occurring and added)
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Fat: 13 g
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Saturated Fat: 8 g
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Fiber: 1.5 g
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Cholesterol: 40 mg
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Sodium: 15 mg
The Origins and Popularity of the Recipe
This recipe is inspired by the global love for frozen fruit desserts, which range from American popsicles to Indian kulfi and Southeast Asian fruit sorbets. The combination of mango and cream is popular in Indian and tropical cuisines, while strawberries and whipped cream are a beloved pairing in European desserts. As culinary trends move toward no-bake, minimal-ingredient recipes, frozen cream bars have become especially popular on social media platforms, where their vibrant color and easy method make them ideal for home cooks of all skill levels.
Reasons Why You’ll Love the Recipe
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No-bake and no fuss: Perfect for hot days when you don’t want to turn on the oven.
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Minimal ingredients: Uses just five simple ingredients.
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Fresh and fruity: A delicious way to enjoy summer fruits.
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Make-ahead dessert: Can be prepared in advance and stored in the freezer.
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Eye-catching: The bright layers of mango and strawberry look beautiful when served.
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Kid-friendly: Naturally sweet and fun to eat, even picky eaters love them.
Health Benefits
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Strawberries: Rich in vitamin C, antioxidants, and fiber. They support heart health and skin radiance.
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Mangoes: Loaded with vitamin A and beta-carotene for eye health and immunity.
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Cream (in moderation): Adds fat-soluble vitamins like A, D, and E.
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Low in added sugar: Only 2 tablespoons of icing sugar for the entire batch.
This dessert is a much healthier alternative to store-bought ice cream or heavily processed frozen treats, especially when made with fresh fruit.
Serving Suggestions
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Serve as a standalone frozen bar for a refreshing dessert.
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Drizzle with melted dark chocolate and crushed pistachios for added elegance.
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Add to an ice cream sundae bar with fruit toppings and granola.
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Serve in a bowl with extra fresh fruit and mint leaves.
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Pair with a scoop of coconut or vanilla yogurt for a tropical twist.
Common Mistakes to Avoid
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Over-whipping the cream: Stop as soon as soft peaks form. Over-whipped cream becomes grainy and may separate.
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Using unripe fruit: Ripe mangoes and strawberries give the best natural sweetness and texture.
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Not freezing long enough: Make sure the bars are completely solid before serving.
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Improper layering: If using piping bags, ensure the fruit mixtures are not too liquidy, or the layers will blend too much.
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Skipping the rest period before serving: Letting the bars sit for a couple of minutes after removing from the freezer enhances texture and flavor.
Pairing Recommendations
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Drinks: Iced mint tea, sparkling water with lime, or tropical smoothies.
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Snacks: Pair with fruit skewers or coconut macaroons for a summer party.
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Brunch or picnic: These bars make a great sweet bite at outdoor gatherings, especially with chilled lemonade or iced coffee.
Cooking Tips
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Chill your mixing bowl and beaters before whipping the cream for the best results.
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Taste your fruit purées before mixing with the cream. Add a little extra sugar if needed.
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Silicone molds make removal super easy and leave a neat finish.
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For a dairy-free version, use chilled coconut cream in place of heavy cream.
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If you want to reduce fat, try using Greek yogurt instead of cream (note: it won’t be as smooth but still tasty).
Similar Recipes to Try
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Strawberry Yogurt Popsicles
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Mango Lassi Ice Cream
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Frozen Banana Peanut Butter Bites
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Creamy Coconut Mango Bars
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Berry and Cream Frozen Cups
Variations to Try
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Berry Swirl: Use a mix of raspberries and blueberries instead of strawberries.
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Citrus Twist: Add a bit of lime zest to the mango cream for a zesty contrast.
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Chocolate Surprise: Mix in mini chocolate chips before freezing.
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Nutty Crunch: Add crushed almonds or hazelnuts between layers for texture.
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Tropical Fusion: Blend in some pineapple or passionfruit for an exotic flavor.
Ingredient Spotlight
Strawberries – A classic fruit used in countless desserts, strawberries are beloved for their juicy sweetness and bright red color. Rich in antioxidants and vitamin C, they support immune health and skin vitality.
Mango – Known as the “king of fruits” in many cultures, mango is sweet, creamy, and bursting with flavor. It’s high in vitamin A and supports digestion and eye health.
Whipping Cream (33%) – Adds richness and texture. While it’s high in fat, using it sparingly in recipes like this provides a luxurious texture without overwhelming the palate.
Icing Sugar – Provides gentle sweetness and helps stabilize whipped cream. It’s more delicate than granulated sugar and dissolves easily.
Conclusion
These Frozen Strawberry Mango Cream Bars are more than just a sweet treat—they’re a celebration of fruit, simplicity, and the joy of summer. With vibrant colors, naturally sweet flavors, and a melt-in-your-mouth creamy texture, they’re a standout dessert that looks impressive but couldn’t be easier to make. Whether you enjoy them as-is or dress them up with chocolate and toppings, they’ll become a freezer favorite in your home. Plus, with just five ingredients, they’re an approachable project for both seasoned cooks and beginners. Try them once, and you’ll be hooked.
Frequently Asked Questions
1. Can I use fresh mango instead of canned?
Yes, ripe fresh mango works perfectly. Just make sure it’s soft, sweet, and not fibrous for the smoothest purée.
2. Can I use a non-dairy cream?
Absolutely. Chilled coconut cream or soy-based whipping cream are great substitutes for a dairy-free version.
3. How long do these bars last in the freezer?
They can be stored for up to 2 months in an airtight container. Just thaw slightly before serving.
4. Can I reduce or skip the icing sugar?
Yes. If your fruit is very sweet, you can omit the sugar or use a natural alternative like honey or maple syrup.
5. Do I need to use a piping bag?
No, it’s optional. You can spoon the mixtures into molds or swirl them gently for a marbled look.
6. Can I make this into a large cake instead of bars?
Yes, you can use a loaf pan or square baking dish lined with parchment paper. Slice into bars once frozen.
7. What if I don’t have a blender?
You can mash the fruit with a fork or use a food processor. A hand blender also works well.
8. Can I add toppings before freezing?
Yes, you can sprinkle crushed nuts, shredded coconut, or chocolate before freezing for extra texture.
9. Can I use frozen fruit?
Yes, just thaw it first and drain any excess liquid before blending to avoid ice crystals.
10. Are these safe for toddlers?
Yes, they’re made with whole fruits and cream. Just avoid added toppings like nuts or chocolate if serving to very young children.